Pandoro pinwheels are a super easy and delicious recipe, perfect for using up leftover pandoro and bringing a different Christmas dessert to the table. Soft, tasty, and irresistible, they are made in just a few minutes with only 4 ingredients!
Like my beloved pandoro cannoli with ricotta, these pinwheels are a sweet idea that wins over everyone, both adults and children. I filled them with mascarpone and Nutella, but you can customize them as you like: add chopped hazelnuts for a crunchy touch or sprinkle the top with shredded coconut or colored sprinkles after dipping them in melted chocolate.
A smart, no-bake treat ready in just a few steps: perfect to serve after lunch, for a Christmas snack, or as a holiday treat. It takes very little to impress everyone with a dessert that’s beautiful to look at and delicious to taste.
Absolutely a must-try!
See you soon, Susy.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 5 Minutes
- Portions: 25Pieces
- Cooking methods: No bake
- Cuisine: Italian
- Energy 187.60 (Kcal)
- Carbohydrates 12.45 (g) of which sugars 6.24 (g)
- Proteins 3.37 (g)
- Fat 13.99 (g) of which saturated 5.39 (g)of which unsaturated 0.73 (g)
- Fibers 1.35 (g)
- Sodium 51.66 (mg)
Indicative values for a portion of 40 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Pandoro Pinwheels – Super Easy Recipe
- 1 pandoro
- 1 cup g mascarpone
- 3/4 cup g hazelnut spread (or Nutella)
- 5.3 oz g 65% dark chocolate
Useful Tools
To make the pandoro pinwheels, I recommend using a serrated knife to get even slices.
- Bowl
- Spatula
- Rolling Pin
- Plastic Wrap
- Knife
Steps for Pandoro Pinwheels
In a bowl, I put the mascarpone and the hazelnut spread (or Nutella) and mix until smooth and homogeneous.
I cut the pandoro into 4 slices, remove some crust from the ends, and slightly flatten them with a rolling pin. I spread a generous layer of the cream on each slice, then roll them up gently and wrap them in plastic wrap.
I transfer the rolls to the refrigerator for about 30 minutes, or to the freezer for 15 minutes, to firm them up.
When they are well chilled, I remove the plastic wrap and cut the pandoro pinwheels into slices about 1.18 inches thick. I melt the dark chocolate in a double boiler (or in the microwave), dip one side of each slice, and place them on a rack with the glazed side facing up.
I let the chocolate dry in the refrigerator: in less than half an hour, the pandoro pinwheels will be ready to enjoy, delicious and perfect any time of the day.
Storage and Useful Tips
Pandoro pinwheels can be stored in the refrigerator for 2-3 days, in an airtight container. I recommend taking them out a few minutes before serving, so they return to being soft and creamy.
For a gluten-free variant, you can replace traditional pandoro with a gluten-free version, easily found in supermarkets during the Christmas season.
To give a fresh effect, add a teaspoon of grated orange zest or a pinch of cinnamon to the cream: it will perfume your pandoro pinwheels and make the flavor even more festive.
You can customize them as you like: after dipping one side in melted chocolate, decorate with shredded coconut, chopped hazelnuts, or colored sprinkles. In just a few minutes, you’ll have a beautiful, delicious, and perfect holiday treat!
